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Restaurant: Las Tablas on Lincoln
Address: 2942-2944 N Lincoln Ave, Chicago, IL 60657
Type: Restaurant
Total inspections: 11
Last inspection: Jan 4, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE RUSTED WIRE SHELVES IN THE 2 DOOR STAND UP COOLER IN THE BASEMENT. DEFROST AND MAINTAIN INTERIOR OF 2 DOOR STAND UP FREEZER. NON FOOD GRADE STORAGE BAGS WERE USED TO STORE FROZEN MEAT. MUST USE ONLY FOOD GRADE STORAGE BAGS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND THE FAN COVERS IN THE BASEMENT 2 DOOR STAND UP COOLER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE 1 COMPARTMENT SINK IN THE 1ST FLOOR PREP AREA.
The walls and ceilings shall be in good repair and easily cleaned. SEAL THE OPENING BETWEEN THE STAINLESS STEEL NEXT TO THE STOVE IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN THE FRP BOARD WALL OF THE 1ST FLOOR PREP AREA AND REPAIR THE CORNER NEXT TO THE REAR EXIT DOOR.
MUST PROVIDE 3 SINK STOPPERS AT THE BASEMENT 3 COMPARTMENT SINK.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER IN PREP BASEMENT AREA AT IMPROPER TEMPERATURE,50F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COOKED BEEF,SOUP ETC).COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT'HELD FOR INSPECTION' DO NOT USE UNIT.FAX A LETTER WHEN UNIT IS FIXED(FAX#312-746-4240.CRITICAL VIOLATION:7-38-005(A) HOOOO58581-11
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED RIBS AT TEMP OF 48.3F TO 50F; COOKED YUCA AT TEMP OF 53.6F; BOILED POTATOES AT TEMP OF 51.9F TO 53.6F; WRAPPED CHIKEN AND RICE AT TEMP OF 51.2F; CREAM SOUP AT TEMP OF 53F. FOOD WAS STORED FROM ABOVE COOLER. ALL FOOD WAS DISCARDED AND DENATURED. POUNDS 30,VALUE 30.CRITICAL VIOLATION:7-38-005(A) HOOOO58581-11
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES:KITCHEN,DISH ROOM,DRY STORAGE IN BASEMENT, MOP SINK AREA, INSTRUCTED TO ELIMINATE SMALL FLIES AND SANITIZE ALL AREA MENTIONED.OVER 40 OR MORE.SERIOUS VIOLATION:7-38-020 HOOOO58582-12
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE CRACKED GARBAGE LIDS OUTSIDE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.RE GROUT FLOOR TILES UNDER AND FRONT 3 COMPARTMENT SINK IN BAR AREA, ALSO FLOOR OPENING NEXT TO DISH MACHINE(SOUTH WALL).DETAIL CLEAN FLOOR INSIDE DUMB WAITER,IN BASEMENT AREA,EXCESS ENCRUSTED FOOD AND GREASE.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHT SHIELD ABOVE THE THREE COMPARTMENT SINKS IN BASEMENT AREA.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN MINERAL BUILD-UP IN ICE MACHINE.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. RE- ALIGN DISCHARGE WATER PIPE UNDER EXPOSED HAND SINK TO PERVENT SPLASHING, IN BAR AREA.WORKING STOPPERS IS NEEDED AT 3 COMPARTMENT SINKS IN BASEMENT AREA.

CDI ON 6-11-10
CDI ON 6-11-10
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair..REPLACE CRACKED GARBAGE LIDS OUTSIDE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMRPOPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED BEANS AT 44.6F, EGGS AT 44.7F, MILK AT 44.7F, CHEESE AT 44.9F, BEEF AT 45.1F, PORK AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED 528# OF FOOD WORTH $1772. CRITICAL VIOLATION 7-38-005A.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 30 LIVE FRUIT FLIES ON THE WALLS IN THE PREP AREAS, AND BARS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FAN COVER IN THE COOLER OF THE 1ST FLOOR PREP AREA, MICROWAVE AND VENTILATION HOOD IN THE 1ST FLOOR PREP AREA, AND VENTILATION HOOD FILTERS IN THE BASEMENT PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR DRAINS THROUGHOUT THE PREMISES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FAN COVER IN THE COOLER OF THE 1ST FLOOR PREP AREA AND THE TOP OF THE STOVE IN THE 1ST FLOOR PREP AREA..
REPAIR THE LEAKING FAUCET AT THE WAITRESS STATION.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION PROVIDED AT LOW TEMP DISH MACHINE.NOT IN USE AT PRESENT TIME. MUST PROVIDE IT.NO CITATION ISSUED.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER PROVIDED THROUGHOUT THE PREMISES:STAFF AND CUSTOMERS' WASHROOMS, EXPOSED HAND SINK THREE COMPARTMENT SINK AND ETC.INSTRUCTED TO CONTACT A LICENSE PLUMBER.HOT WATER MUST MAINTAIN TEMP.OF 110F .
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. SEWAGE WASTE WATER BACKING UP IN DIFFERENT LOCATIONS OF PREMISES:UNDER THE EXPOSED HAND SINK BEHIND BAR NEXT TO MAIN DOOR, EXPOSED HAND SINK AT COFFEE AREA, NEXT OT SECOND BAR,AND UNDER THE LARGE SINK USED TO WASH POTS AT SECOND KITCHEN IN BASEMENT AREA,SEWAGE WASTE WATER OVERFLOWING ON FLOOR WITH FOOD AND GREASE PARTICLES..NEED TO CONTACT A CERTIFIED PLUMBER.CRITICAL VIOLATION:7-38-030 H000072508-15
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. WE OBSERVED SMALL FLIES IN FRONT AND BAR AREA.ALSO OUTER OPENING NOT PROTECTED.FRONT MAIN DOOR HAS A GAP ON BOTTOM AND BETWEEN THE DOORS.GAP OF 1/2' AND 1 '.INSTRUCTED TO CONTACT A PEST CONTROL .SERIOUS VIOLATION:7-38-020 H000072509-16
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.BAR THREE COMPARTMENT SINK NOT MAINTAINED AND OPERATED.WE OBSERVED A BALL OF HUMAN HAIR REMOVED FROM THE COMPARTMENT SINK.INSTRUCTED TO CLEAN AND SANITIZE SINK AND USE MOP SINK TO WASH THE MOPS.SERIOUS VIOLATION:7-38-030 H000072509-16.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN COOKING EQUIPMENT(INTERIOR AND EXTERIOR),DEEP FRYER(GREASE BUILD-UP).HOODS AND FILTERS ON BOTH KITCHEN GREASE BUILD-UP .MUST DETAIL CLEAN DUMP WAITER, EXCESS FOOD DEBRIS.MUST REMOVE EXCESS ICE BUILD-UP IN WALK-IN COOLER.MUST CLEAN ALL EQUIPMENT THROUGHOUT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR THROUGHOUT MUST BE CLEANED, REMOVE EXCESS DEBRIS AND FOOD ACCUMULATIONS IN CORNERS.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT IS NEEDED UNDER THE HOOD IN BASEMENT KITCHEN, ALSO CLEAN ALL THE LIGHT SHIELD.ADDITIONAL LIGHTING IS NEEDED IN WALK-IN COOLER AND WALK-IN FREEZER IN BASEMENT AREA.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. STOPPERS IS NEEDED AT 3 COMPARTMENT SINK,AND IN ALL COMPARTMENT SINKS. ONE COMPARTMENT SINK IS BACKING-UP, MUST REPAIR.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SPLASH GUARD IS NEEDED AT EXPOSED HAND SINK, IN DISH ROOM.
The walls and ceilings shall be in good repair and easily cleaned. RECAULK BEHIND THE DISHMACHINE AND ALL OTHER SINKS, REMOVE BLACH SUBSTANCE FROM IT, CLEAN, DRY AND RECAULK.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST KEEP EMPLOYEE PERSONAL ITEMS STORED ON SHELVES NOT ON FLOOR IN BASEMENT STORAGE.

INSTRUCTED TO FRONT MAIN DOOR AND REARE EXIT DOOR HAS A GAP ON BOTTOM AND BETWEEN THE DOORS.GAP OF 1/2' AND 1 '.INSTRUCTED TO RODENT PROOFED THE DOOR.SERIOUS VIOLATION: NO CITATION ISSUED.
SPLASH GUARD IS NEEDED AT EXPOSED HAND SINK, IN DISH ROOM
MUST DETAIL CLEAN DUMP WAITER, EXCESS FOOD DEBRIS.
RECAULK BEHIND THE DISHMACHINE AND ALL OTHER SINKS, REMOVE BLACK SUBSTANCE FROM IT, CLEAN, DRY AND RECAULK.
LIGHT IS NEEDED UNDER THE HOOD IN BASEMENT KITCHEN
STOPPERS IS NEEDED AT 3 COMPARTMENT SINK,AND IN ALL COMPARTMENT SINKS.

DURING INSPECTION OBSERVED MORE THAN 10 DRAIN FLIES ON PREMISES ON THE CEILING TILES IN THE REAR KITCHEN AND DOWNSTAIRS IN THE STORAGE AREA. MUST CLEAN AND SANITIZE AFFECTED AREAS. RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR TO 9/13/12. SERIOUS CITATION ISSUED H000080351 10.
MUST LABEL FOOD NOT IN ORGININAL CONTAINERS IN THE STORAGE AREA AT ALL TIMES. (I.E., POTATOES, BEANS AND ONIONS).
MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS ON PREMISES TO REMOVE ALL GREASE AND FOOD DEBRIS.
MUST MAINTAIN FLOORS DRY UNDER EXPOSED HANDSINK AT BAR AND BEHIND THE ICE MACHINE AT ALL TIMES.
MUST INCREASE WATER PRESSURE AT EXPOSED HAND SINK IN THE DISHMACHINE ROOM.

VIOLATION CORRECTED.
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FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACCHINE WATERLINES.
FOUND SHELVING UNITS IN POOR REPAIR AT LOWER LEVEL KITCHEN BY 3 COMPARTMENT SINK. ALSO, SHELF BY DISHMACHINE AT 1ST FLOOR IN POOR REPAIR.
FOUND RUBBER GASKETS TORN AT REACH IN COOLER AT 1ST FLOOR KITCHEN.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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